Egg Breakfast with Homemade Jalapeno Sauce

Making your own Jalapeno Sauce will turn any breakfast into a fiery delight! There's leeway on the fixings here, but no skimping on the Jalapeno Sauce!

5 from 2 votes

Egg Breakfast with Homemade Jalapeno Sauce

Making your own Jalapeno Sauce will turn any breakfast into a fiery delight! There's leeway on the fixings here, but no skimping on the Jalapeno Sauce!

Prep Time15

Cook Time30

Servings:

Calories: 415kcal

Author: Mexican Please

Ingredients

6 eggs
4-6 bacon strips
1 potato
4-6 corn tortillas
1 plum tomato
cheese (I used Jack)
olive oil

For the Jalapeno Sauce:

1/2 lb. fresh jalapenos (I used 5 medium-sized jalapenos)
1/4 onion
1 garlic clove
1/4 cup white vinegar
1/4 cup water
juice of 1 lime
1 teaspoon Mexican oregano
1/4 teaspoon cumin (optional)
6-8 cilantro sprigs
1/4 teaspoon salt
freshly cracked black pepper

Instructions

Give the jalapenos a good rinse and de-stem them. I usually cut them in half too. It's always best to use caution when handling hot chiles, so be sure to wash your hands after handling them. More info on handling hot chiles.
Saute the roughly chopped 1/4 onion and a whole, peeled garlic clove in a glug of oil over medium heat. Once the onion is browning you can add 1 teaspoon Mexican oregano, some freshly cracked black pepper, and 1/4 teaspoon cumin (optional). Briefly cook until fragrant and then add: the de-stemmed jalapenos, 1/4 cup white vinegar, 1/4 cup water, and 1/4 teaspoon salt. Bring to a simmer and then add everything to a blender along with the juice of 1 lime and 6-8 cilantro sprigs. Combine well.
To make the roasted potatoes, start by rinsing and cubing a single potato. Add the cubed potato to a mixing bowl and toss with: a glug of olive oil, freshly cracked black pepper, a generous pinch of salt (up to 1/2 teaspoon), and 1-2 teaspoons chile powder (optional). Mix well and then form a single layer of the potatoes on a baking sheet (I use parchment paper to prevent sticking). Bake them in the oven (400F) for 30-40 minutes or until you need them. I usually give them a stir about halfway through the baking period.
Since I'm using the oven for the potatoes I usually plop the bacon in the oven too. It will need around 20 minutes to cook. I usually let the potatoes cook for 20 minutes, then put the bacon in the oven and set the timer for 20 minutes. Tip: you can use the same baking sheet to cook the bacon, just put another piece of parchment to the side and add the bacon strips.
For the crispy, cheesy tortillas, add 4 corn tortillas to a dry skillet over medium heat. Add cheese to half of each of the tortillas. I also added thinly sliced tomato and a crack of black pepper. Once the tortillas are warm you can fold them in half and cook each side until crispy and forming light brown spots.
For the eggs, I simply cooked 6 whisked eggs in a knob of butter over mediumish heat along with a generous pinch of salt. Sometimes I will saute some finely chopped onion and jalapeno before adding the whisked eggs, but for this batch I used just the eggs.
Once the eggs are done it's time to serve it up! Feel free to add everything to a platter and let your peeps serve themselves. Be sure to put the Homemade Jalapeno Sauce in the center!
Store leftover Jalapeno Sauce in the fridge where it will keep for up to a month.

Notes

As written this will serve 2-3 people, but you'll have loads of Jalapeno Sauce. If you decide to double the breakfast fixings you'll still have plenty of Jalapeno Sauce for 4-6 people.

Nutrition